Photo: Joseph Gonzalez
Deviled Eggs
9 ingredients
10 min + 10 min
Serves a small crowd.
openrecipes
We had some beautiful deviled eggs leftover from lunch on Friday - they had an herb-flecked filling made with Greek yogurt and topped with chive flowers and toasted almonds. I packed them, along with a big pot of soup, for an overnight with friends in Bolinas.
Estimated Nutrition (whole recipe, rough)
313
Calories
24g
Protein
20g
Fat
8g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Almond | 1 almond (1.2g) | 7 |
| Dill Seed | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon dill seed
- 1 dozen eggs
- 1/4 cup Greek yogurt
- 1 teaspoon extra-virgin olive oil, plus more to serve
- scant 1/2 teaspoon fine-grain sea salt
- 3 tablespoons finely snipped chives
- 2 tablespoons finely chopped chervil
- 1 tablespoon finely chopped dill
- 1/4 cup sliced almonds, toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes